8 - 10 Cakes (2 Cakes Per Portion)
1 bag Hill Country Fare boil in a bag rice, cooked
1 7.1 oz. pouch Chicken Of The Sea pink salmon
2 eggs, beaten
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
2 teaspoons Tony Chachere's original creole seasoning
1/3 cup canola oil, for frying
Prepare rice according to package directions. Combine cooked rice, salmon, egg, bell pepper, onion, celery and Tony Chachere´s Creole Seasoning in a bowl and set aside.
Heat a skillet over medium high heat for 3 minutes. Add canola oil. Use an ice cream scoop to form cakes directly on frying pan. Gently press cake down and fry 4 minutes on each side. Serve with catsup or lime-juice..
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!